Jane’s Kitchen: Chilled Thai Melon Soup

2 cups seedless watermelon, diced  2 cups cantaloupe, diced  2 cups crenshaw or honeydew, diced  1 tablespoon sriracha sauce  1 tablespoon sweet chile sauce  1 cup unsweetened coconut milk  2 tablespoons lime juice  1 tablespoon fresh ginger, grated  1 tablespoon fresh cilantro, chopped  2 tablespoons fresh thai basil, chopped 3 tablespoons fresh mint, minced  1 […]

Jane’s Kitchen: Solar Eclipse Quesadillas

8 12-inch tortillas  1 16-ounce can refried beans (Rosarita)  1 tablespoon taco seasoning mix  12 ounces Mexican cheese blend, shredded  Salsa and sour cream to serve    Preheat the oven to 400 degrees. Mash beans with taco seasoning. Build quesadillas by covering two-thirds of a tortilla with cheese and spreading the bean mixture in the […]

Jane’s Kitchen: Golden Sunshine Quinoa Salad

By Ingrid Hoffman   2 cups quinoa, pre-washed if possible  2 1/2 cups broth (vegetable or chicken)  16 scallions, white and light green parts only, sliced  1 cup golden raisins, chopped  1/2 cup rice vinegar  1/2 cup orange juice  1 teaspoon orange zest  2 tablespoons extra virgin olive oil  1/4 teaspoon cumin powder  1 cucumber, […]

Jane’s Kitchen: Impossible Venezuelan Picadillo in Fried Plantain Cups

12 Ounce package of Impossible™ Beef  1 Yellow Or Spanish Onion, Chopped  1 Green Pepper, Chopped  1 Red Pepper, Chopped  3 Garlic Cloves, Minced  1 Small Potato, Diced  1 Chipotle Peppers In Adobo Sauce, Finely Chopped 1 Teaspoon Garlic Powder  1 Tablespoon Cumin  1 Cup Vegetable Stock  2 Tablespoons Tomato Sauce  1/2 Cup Pitted Green […]

Tahini Halva Brownies

Jane’s Kitchen: Tahini and Halvah Brownies

Servings: 12    1 20 ounce Ghirardelli brownie mix, any variety  6 ounces halvah, any flavor, divided  1/4 cup 100% tahini    Preheat oven to 350°F. Line a 9×13-inch casserole with parchment paper. Prepare brownie mix batter according to package directions.  Break up large chunks of halva and place them on the bottom of prepared […]

Deconstructed Falafel Bowl

Jane’s Kitchen: Deconstructed Falafel

Servings: 10  A layered salad that is much easier to serve and eat than when stuffed into pocket pita. To make it quicker, use purchased hummus and shredded lettuce. Also make Israeli Salad in a processor.    FALAFEL  32 purchased fully cooked or half-baked falafel (thawed frozen or refrigerated)  olive oil (spray or liquid)    […]

Warm Spanish-Style Cannellini Bean Salad With Smoked Paprika and Celery

Jane’s Kitchen: Warm Spanish-Style Cannellini Bean Salad With Smoked Paprika and Celery

Servings: 6    2 tablespoons extra-virgin olive oil  2 tablespoons tomato paste  1 teaspoon garlic, minced  1/4 cup shallot, minced  1/2 teaspoon mild smoked paprika  2 stalks celery, peeled and cut on a bias into 1/4-inch slices  1 15-ounce can cannellini beans or gigantes white beans, drained and rinsed  2 tablespoons white wine vinegar  1/4 […]